GRAPE VARIETIES
70 % Corvina, 20% Corvinone, 10% Rondinella and Molinara.
REGION OF ORIGIN
The historically “classic” zone of the Valpolicella.
SOIL
The soil in this vineyard is prevalently clay-limestone with a high proportion of rock and stone.
VINEYARDS
The vineyards are on a hillside facing east at an altitude that varies between 150 and 300 meters above sea-level.
VINTAGE
Vintage begins during the last ten days of September and generally continues until the end of October.
FERMENTATION AND AGEING
This Valpolicella is fermented in stainless steel tanks at a maximum temperature of 25 °C. Skin contact following fermentation lasts for seven days after which the wine ages for a further five months.
TASTING NOTES
This Valpolicella is fermented in stainless steel tanks at a maximum temperature of 25 °C. Skin contact following fermentation lasts for seven days after which the wine ages for a further five months.